Steps
1. Preheat the oven and roast the zucchini for 15–20 minutes.
2. In a bowl, mix the butter, ricotta cheese, sugar and lemon juice.
3. Add the roasted zucchini to the bowl and blend everything with a food processor until the mixture is homogeneous.
4. In small saucepan, pour the vegetable stock and agar and just bring to a light boil.
5. Reduce the heat, stir the mixture and simmer for 5 minutes.
6. Turn off the heat and, while stirring, add a pinch of salt.
7. Pour the hot liquid in a bowl and set aside to cool completely.
8. Divide the mixture into 4 portions and shape each into a ravioli.
9. Boil 1.5 cups of water, reduce the heat and, using a spoon, carefully submerge each ravioli one at the time in the hot water.
10. Serve and add the molecular foam on top.